Table 7.
OAV values of volatile substances in six yeast wines (OAV > 1).
| Chemical Compounds/Threshold Vales (mg/L) [29] | Aroma Description [30] | OAV Values in Six Wines | |||||
|---|---|---|---|---|---|---|---|
| S1 | S2 | S3 | S4 | Anqi | Diboshi | ||
| Ethyl butyrate/0.002 | Sweet fruit, apple | 345.500 | 69.000 | 245.500 | 100.500 | 194.500 | 143.500 |
| Ethyl caproate/0.005 | Sweet pineapple, banana | 99.000 | 68.200 | 17.600 | 31.200 | 207.400 | 251.800 |
| Ethyl octanoate/0.002 | Fruit, wine | 1885.500 | 1119.500 | 102.500 | 121.500 | 1301.000 | 2474.500 |
| Ethyl decanoate/0.2 | Fruity, sweet apple | 17.9650 | 14.1250 | 0.0500 | 1.5700 | 4.5500 | |
| Isoamyl acetate/0.03 | Green ripe banana smell | 191.8667 | 140.4000 | 124.5667 | 25.533 | 129.533 | 113.467 |
| Octanoic acid/0.5 | Soap, fat | 1.908 | 1.430 | 0.312 | 0.134 | 0.440 | |
| Capric acid/0.4 | Fruity, waxy soap | 0.157 | 4.086 | - | - | - | 0.093 |
| Decanal/0.01 | Citrus and orange peel aromas | 9.900 | - | - | - | - | - |